I like pancakes.
I REALLY like pancakes.
I get pancake cravings while others are getting chocolate cravings
But I am no pancake expert. Actually, last semester I had the luxury of a boyfriend who makes really awesome pancakes, but he left me ( not like that! He’s in Guatemala), so now I need to fend in the pancake world for myself.
But it’s ok. I’m having fun, and I’m totally getting better at making delicious whole grain pancakes.
Ok, you may be thinking what’s so hard about making pancakes?? But I want fluffy and light and packed full of random grain pancakes! And that is not always easy…or I suck at making pancakes (Sam come home and make me pancakes!)
Anyways, I’ve been making a decent number of pancakes, and this one came out blog post worthy!
So here we go: Whole Wheat Lemon Buttermilk Pancakes
My roommates description of the lemon flavor in these was “it takes like a glass of water with lemon in it”
…basically I think he means there was a slight refreshing lemon taste to these, which was true. The lemon was a delicious side note. Plus, I think adding lemon helps to increase the reaction between the acid and the baking soda (therefore more fluffyness!!)
mmm I want them!
Ingredients (This is half a recipe-it made about 12 small pancakes)
- 3/4 cups whole wheat flour
- 1/4 cup oat flour (or some other fun flour, or just all purpose flour)
- 1/4 cup wheat bran or wheat germ
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon sugar
- 1 1/4 cups buttermilk
- 1 eggs
- 1 1/2 teaspoon lemon zest
- 1 1/2 teaspoon fresh lemon juice
In a small bowl, rub the lemon zest into the sugar until fragrant. Sift together the flour, wheat bran, baking powder, baking soda and the lemon infused sugar into a large bowl. In a separate bowl, whisk together the eggs, buttermilk and lemon juice. Pour the wet ingredients into the dry ingredients and whisk together just until there are no more lumps.
Melt some butter in the pan. Pour out enough batter to make a small or medium sized pancake and watch until bubbles form in the batter. Then gently flip the pancake and allow to brown on the other side for about 2 more minutes.
These were good, and I think you should make them on Saturday (duhhhh that’s why I posted about them). They were fluffy and delicious and excellent stacked with banana and yogurt (you should also try that because not only does it taste good, you get a crazy high stack of pancakes).